Chicken Cakes with Creole Sauce

I realize not everyone will enjoy the idea of tuna cakes, so here is a great alternative from The Dish Washer's aunt.  I've shared the creole sauce before because I served it with Broiled Eggplant.  I enjoy this creole sauce much better than the creole mayo.

Chicken Cakes

4 Tbsp. butter, divided
1/3 c. minced red bell pepper
1/3 c. minced celery
1/4 c. minced onion
3 c. cooked and chopped chicken
1-3/4 c. panko bread crumbs
1/2 c. mayo
2 large eggs, slightly beaten
2 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
1 tsp. seasoned salt

In small skillet, melt 2 Tbsp. butter.  Add red bell pepper, celery and onion.  Cook 5 minutes or until tender.  In large bowl, combine chicken, panko and red bell pepper mixture; set aside.  In small bowl, combine mayo, eggs, mustard, Worcestershire sauce and seasoned salt.  Add to chicken mixture, tossing gently to combine.  Form mixture into 10 patties.  In large skillet melt remaining butter over medium heat and cook chicken cakes 3-5 minutes per side or until browned.  Serve with creole sauce.

Creole Sauce